| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs, Dairy |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 18 |
|
Oysters; in shells |
| 1/2 |
c |
Chopped green onion |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1/4 |
ts |
Salt |
| 2/3 |
c |
Chicken broth |
| 1 |
|
Egg yolk |
| 1/3 |
c |
Dry white wine |
| 1 |
cn |
(3-oz) sliced mushrooms; drained |
| 2 |
tb |
Snipped parsley (optional) |
| 1 |
ds |
Tabasco |
| 1 1/2 |
ts |
Butter |
| 1/2 |
c |
Bread crumbs |
| 2 |
tb |
Parmesan cheese |
INSTRUCTIONS
Saute onion and garlic in 2 tablespoons butter until tender. Blend in flour
and salt. Add broth and stir until thick. Beat egg yolk and wine; add a
little hot mixture; return to hot mixture. Stir in mushrooms, parsley and
Tabasco. Cook on low, stirring, until mixture almost boils. In small pan
melt 1-1/2 teaspoons butter; add crumbs and toss to coat. Stir in Parmesan.
Heat oysters, in shell, at 400 for 5 minutes. Top each with 1 tablespoon
sauce; sprinkle with 1 teaspoon Parmesan mixture. Bake at 400 for 10-12
minutes.
MRS N.R. HOSEY (JUDY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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